Ken Hom’s Pan-fried Cod in spicy tomato sauce

Ken Hom cod recipe

Ken Hom became globally famous by turning wok cookery into an accessible and popular way of cooking. Ken Hom is regarding as a leading authority on Chinese style cooking and is a true master of the wok. In this recipe Ken Hom shows how to take a cod fillets and quickly use a wok to create ‘pan-fried cod in a spicy tomoato sauce’.



  • 450g/1lb boneless, firm cod fish fillets
  • skinned and divided into 4 equal pieces
  • salt
  • freshly ground pepper
  • plain flour, for dusting
  • 450g/1lb tinned whole tomatoes
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp coarsely chopped garlic
  • 2 tbsp finely chopped shallots
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 1 tbsp light soy sauce
  • 1 tbsp chilli bean sauce
  • 2 tsp sugar
  • handful fresh basil leaves for garnish


How to cook ‘pan-fried cod in a spicy tomoato sauce’:
1. Pat the fish dry with kitchen paper. Sprinkle evenly with the salt and pepper and dust with flour, shaking off any excess.
2. Drain the tomatoes, reserving the juice, and chop the flesh into small chunks. Measure the amount of juice, keep half and set aside. Discard the rest.
3. Heat a wok over high heat until it is hot. Add the olive oil, and when it is moderately hot, add the fish fillets and pan-fry them for 3-5 minutes, depending on the thickness of the fillets. Then turn them over and brown the other side (this will also take about 3-5 minutes). When cooked, remove and drain on kitchen paper. Turn onto a warm platter.
4. Pour off all but one tablespoon of oil from the wok, add the garlic and shallots, and stir-fry for one minute.
5. Add the tomatoes, the reserved tomato juice, rice wine or sherry, soy sauce, chilli bean sauce and sugar, and simmer for five minutes.
6. Pour the sauce over the fish, garnish with the basil and serve at once.


For more amazing Ken Hom recipes be sure to check out his books.

UK: The Best of Ken Hom Book:

USA: Ken Hom’s Quick Wok:

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